Carrot Cake Cupcakes with Coconut Cream Frosting

Made from scratch with REAL ingredients, these cupcakes have just the right amount of spice, and will make the perfect spring treat.

Here's what you need:

Frosting:

1 can coconut whipping cream

2 Tbsp cane sugar

1 tsp vanilla extract

Carrot Cake Cupcakes:

2 cups gluten-free baking flour

1/2 cup coconut sugar

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

1 tsp allspice

1/2 tsp nutmeg

1/4 tsp clove

1 Tbsp orange zest

2 cups grated carrots

1/2 cup coconut oil, melted

1/4 cup applesauce

1/2 cup almond milk

Here's how to make them:﻿﻿

To a mixing bowl, add coconut whipping cream, cane sugar, and vanilla extract. Whip with hand-mixer until soft peaks form. Transfer to fridge. If you have time, leave it in the fridge overnight as it will be easier to pipe.